A warm, hearty, and nourishing bowl of corn grits (polenta) chock full of pumpkin, chipotle peppers, and sharp cheddar cheese. This beautiful gluten-free vegetarian dish is topped off with tender and nutritious garlic roasted vegetables. A perfect autumn meal!
Having grown up in the South, grits are certainly not a stranger to me . . .
...and having lived in the Southwest for 10+ years, I find smoky, spicy chipotle peppers to not be a stranger either!
This beautiful autumn dish is the marriage of these two cuisines that I hold dear. Throw in a little pumpkin of the season, some cheesy goodness, some roasted veggies, and you have a delightful, nutritious dish rich in flavors, colors, texture that will be sure to enliven your taste buds, and make your heart happy.
What is Polenta?
Both Polenta and Grits are made from dried, ground corn kernels. While the variety of corn used can vary as well as the size of the grind, both polenta and grits can be used interchangeably in most recipes.
This Pumpkin Polenta Recipe is
Creamy, cozy and comforting.
Slightly spicy, slightly sweet — perfectly cheesy.
Easy to make.
Great on its own or served alongside other savory dishes.
Gluten-free, soy-free, nut-free, vegetarian, and refined sugar-free.
Top Tips for Making Savory Pumpkin Grits
Please note: not all canned chipotle peppers in adobo sauce are gluten-free; some use wheat flour as an ingredient, so look carefully if on a gluten-free diet. I like these chipotle peppers.
Not all grits/polenta is gluten-free. I prefer Bob’s Red Mill Gluten-Free Polenta Corn Grits.
Do you want to make this Pumpkin Polenta vegan? Simply use vegan butter and vegan cheese as replacements.
Honey greatly complements the other flavors in this dish, but any sweetener of choice can be used as a replacement.
For a sugar-free pumpkin polenta, I like this sugar-free honey alternative.
You can use any variety of roasted vegetables you desire in this recipe — feel free to experiment!
This polenta dish tastes best served fresh, but can be stored in airtight containers in the refrigerator for up to one week. To reheat simply place in a saucepan over medium heat until warmed throughout.
More Pumpkin Recipes
And might I add that it beautifully accompanies a bit of Pan de Yuca? It does indeed . . .
Cheesy Chipotle Pumpkin Polenta with Garlic Roasted Veggies
- 3 1/4 cups water
- 1 cup polenta corn grits
- 1 tsp sea salt
- 2 chipotle peppers diced
- 3 tsp adobo sauce from can of chipotle peppers
- 3 tbs pumpkin puree
- 1 tbs butter
- 2 tsp raw honey
- 3/4 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 cup sharp cheddar cheese shredded
- Garlic Roasted Veggies:
- 3 small zucchini quartered
- handful baby tomatoes halved
- 1 head of garlic cloves separated, paper left on
- pinch sea salt
- pinch ground black pepper
- pinch garlic powder
- olive oil to drizzle
- freshly chopped cilantro to garnish
- In a large saucepan bring water, grits, and salt to a boil.
- Reduce to simmer.
- Stir in peppers, adobo sauce, pumpkin, butter, honey and spices. Mix until smooth.
- Let simmer on low heat for about 10 minutes, or until water is absorbed and consistency is to your liking.
- Turn off heat, stir in cheese, cover and let sit for 5 minutes or until ready to eat.
- Salt to taste.
- To prepare your garlic roasted veggies preheat oven to 425°F. Line a cookie sheet with parchment paper.
- Place your prepped veggies on your cookie sheet, sprinkle with spices, and drizzle with oil.
- Roast for 15-20 minutes, flipping halfway through.
- Fill a bowl with grits, top with veggies, squeeze garlic cloves out of skins, sprinkle with cilantro and enjoy!